Friday, August 19, 2011

Wild Green Salad

1 tbs. Champagne vinegar

½ tbs. finely chopped shallot

1/8 tsp. salt

1/8 tsp. black pepper

2 tbsp. extra-virgin olive oil

3/4 lb. mixed wild greens (such as kale, mizuna, Asian greens, mustard, arugula), chopped into bite-sized pieces

1½ oz. edible flowers (optional)

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers (if using) and toss until coated well.

Adapted from

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